Kitchen Table

The kitchen table is where we chop vegetables, knead dough, do homework, pause for a cup and a bite, or share supper with friends. It is the place where ideas take root and blossom.
Coming up next

Sowthistles, pignuts and chickweed: is forage the new wild farming?

Thursday 27th May 18:00-19:30 BST

Nature’s offerings are abundant, let’s treat her and them with respect. Legendary wild-food guru, Roger Phillips, and fellow foragers in Anatolia, Newfoundland and Wales will join us at the Kitchen Table to share their deep knowledge and experience. Author of some forty-five books on plant and fungi identification, Roger’s latest, The Worldwide Forager, draws on new research as well as decades of gathering and photographing in the field. Elisabeth Luard will add her own deep knowledge about Andalucia to the mix.

Our Mission

Together at the Table

The idea for monthly gatherings on a regular basis orginated at the 2020 VSymp, when a necessity became a vision and then a virtual reality, allowing us to come together, discuss and share, learn and laugh – almost like in Oxford, at St Catz. That exceptional experience made us understand how important it is to create and safeguard an accessible online space where our community can meet and grow, independent from any commercial or political interests, travel restraints or health scares.

For everyone with a deep interest in food who feels the need to change the conversation, the Oxford Food Symposium’s Kitchen Table presents single subject, hosted discussions, with all voices respected. Unlike the distance that comes with a keynote delivered from a lectern, these are informal, personal encounters around a table, to share ideas and spark constructive debate on issues that profoundly affect us all. So pull up a chair and join us!